Pour flours, sugar, baking powder, and salt into a mixing bowl and whisk together.
Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.
Fold in banana and coconut and stir until well mixed.
Place a skillet over medium heat and melt 1 tablespoon butter.
Scoop ¼ cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until the surface begins to bubble a little.
Carefully flip the pancake and continue to cook for an additional 2 to 3 minutes.
Remove from skillet and repeat until all of the batter has been used.
Finish pancakes with sliced bananas, extra shredded coconut and a drizzle of syrup.